I am finally posting this Quinoa bowl recipe on the blog, I found Quinoa many years ago, I can’t say that I eat it a lot, but when I do , I have to say it is delicious. Moving forward I am trying to incorporate more meatless meals into my diet and this Black Bean & Sweet Potato Quinoa Bowls w. Chadon Beni Cream dish is a great starting point.
You will not miss the meat
These vegetarian bowls are so good! you will be eating and eating, and eating some more
I topped my dish with the most amazing Chadon Beni Cream Sauce. I know you maybe be wondering what the hell is Chadon Beni?
Read More about Chadon Beni.
I’m telling you these Black Bean & Sweet Potato Quinoa Bowls are the shit (I mean in a good way) As my hubby would say, they are outstanding. Trust me you will not be missing the meat if you’re a meat type of person.. It fills you up too.
You don’t have to worry about not having enough protein, the beans are packed with protein, overall this is a nice and healthy dish.
Deborah Lynch Burchell
Serves 4 servings
This super delicious and awesome meatless dish is good for vegetarians and will be welcoming to meat lovers as well. It is so Good! I will say it's amazing!
15 minPrep Time
15 minCook Time
30 minTotal Time

Ingredients
- Black Beans
- 1 can black beans, rinsed and drained (14ozs)
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1 scallion, chopped, white part included
- Roasted Sweet Potato:
- 1 large sweet potato, peel and diced
- 1 tablespoon olive oil , divided
- 1 teaspoon Caribbean seasoning
- Quinoa
- 1 cup red quinoa
- 6 cups water
- 2 cloves garlic, minced
- 1 scallion, chopped
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon white or black pepper
- 3/4 teaspoon chili powder
- 1/2 teaspoon cumin
- Juice of half a lime
- 1/2 bell pepper , diced
- 4 leaves chadonbeni, chopped
- Chadobeni Cream Sauce
- 1/4 cup sour cream or plain yogurt
- 4 chadobeni leaves
- 1/4 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/4 - 1/2 teaspoon salt
- Juice from half lime
Method
- Black Bean
- Heat olive oil, add garlic and saute for 30 seconds, add scallions and stir for 30 seconds, add drained black beans and cumin, stir to combine everything together. Set aside!
- Roasted Sweet Potato:
- Preheat oven to 425 degrees, then grease a baking sheet with cooking spray or with olive oil.
- In a bowl, toss the diced sweet potato along with the olive oil and Caribbean spice , mix them with your hands to make sure they are coated. Spread them out in a single layer on your sheet pan, so they brown and not steam. (We do not want mashed potatoes here.)
- Bake for 15-20 minutes, checking and giving them a stir halfway through.
- Quinoa:
- Bring 6 cups of water to boil in a medium saucepan.
- Rinse and drain the red quinoa then add to the boiling water
- Bring back the quinoa to a boil, then cover it with a lid and lower the heat to medium low.
- Cook the quinoa for about 12 - 15 minutes, then using a very fine colander, strain quinoa and let sit in colander for about 5 minutes.
- Place quinoa in a bowl and season with salt, garlic,scallion , white or black pepper, chili powder ,cumin, Juice of half a lime, bell pepper and chopped chadonbeni,.
- Cilantro Cream Sauce
- In a blender add all of the ingredients and blend until smooth.
- Assembling the Bowls:
- In 4 serving bowls divide the quinoa mixture.
- Top the quinoa with the black beans and roasted sweet potato.
- Drizzle the chadobeni cream on top
- Garnish with more chadobeni or cilantro if desired.
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